Chocolate Crunch Bars
Ingredients:
6 Tbsp uncooked millet repeated 3x’s
1/2 cup Cocoa Chips or Baking Chocolate (or sweetened Chocolate Chips - but if using omit added sugar)
1/4 cup creamy unsweetened nut or seed butter (I used this one)
1 Tbsp Cocoa Butter (or Coconut oil)
2 Tbsp Maple Syrup, honey or Coconut Palm Sugar
1/8 tsp sea salt
1/2 tsp vanilla extract
3 Tbsp Hemp Seeds
How to:
Line a small baking dish (~8 ½ x 4 ½ inches) with parchment paper and set aside.
Pop the Millet: Heat a large rimmed skillet (or large saucepan) over medium-high heat. Once the pan is hot add 1 Tbsp (10 g) unpopped millet and immediately cover with a lid. Shake/slide the pot back and forth over the heat (wearing oven mitts can be helpful) to move the grain around. It should start popping within 1-3 seconds and be done popping at the 15-second mark (if it’s not, that means the pan isn’t hot enough). Quickly empty into the mixing bowl. Take the millet off the heat when grains are turning from golden to dark brown or else the millet will burn. It’s okay if not every single grain has popped. It may take a couple tries to dial in your heat and not burn the grains. Continue popping until you have 1 ¼ cup toasted/popped grain (for me it was 3 times though).
Using a double boiler, melt chocolate chips, nut/seed butter, and cocoa butter while stirring occasionally until melted (~3-5 minutes). Optional to also melt the chips in a heat-proof glass bowl in the microwave in 30-second increments.
Once melted, stir in Maple Syrup, vanilla and salt then carefully remove from heat.
In a large mixing bowl combine millet and hemp seeds. Pour the chocolate mixture into the mixing bowl and stir until evenly incorporated.
Transfer to the parchment-lined pan, smooth top until evenly distributed then refrigerate until set — about 1 hour. Then slice into bars — I added some chocolate drizzle topping.
This recipe was adapted from this recipe by Minimalist Baker.